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Rum Chata Mousse

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  • 3 eggs

  • 2 Tbsp butter, melted

  • 1 cup heavy whipping cream

  • 1/2 cup and 3 Tbsp sugar

  • 2 Tbsp Rum Chata liquor



Separate egg yolks and whites, placing each
in separate bowls. Whisk egg yolks, 1/2 cup sugar and melted butter. Add
Rum Chata and whisk.

Whisk cream until soft peaks form. Add 2 Tbsp sugar; set aside.

Gently fold cream mixture into egg yolk mixture. Fold beaten egg whites into cream and egg yolk mixture.

Pour into 6 champagne or serving dishes. Refrigerate 2-3 hours or overnight.

*WARNING: Salmonella food poisoning can occur from eating raw eggs. Eat at your own risk.

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